CN108651863A - A kind of mao of tripe processing technology - Google Patents
A kind of mao of tripe processing technology Download PDFInfo
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- CN108651863A CN108651863A CN201810480780.2A CN201810480780A CN108651863A CN 108651863 A CN108651863 A CN 108651863A CN 201810480780 A CN201810480780 A CN 201810480780A CN 108651863 A CN108651863 A CN 108651863A
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- Prior art keywords
- tripe
- hair
- water
- blade
- hair tripe
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a kind of mao of tripe processing technologys, include the following steps：S1, pretreatment：Hair tripe blade is selected, the water for being 50 DEG C 55 DEG C with temperature is cleaned and impregnated 1 hour；S2, cooking；S3, immersion：The hair tripe blade that step S2 has been handled is impregnated with pure water；S4, packaging：It is packed using pure water, pure water accounts for 30% the 40% of gross mass in packaging；S5, the packaged hair tripe blades of step S4 are carried out to high pressure sterilization, pressure is 500 600 pas, time 10min.
Description
Technical field
The present invention relates to hair tripe processing technique fields, and in particular to a kind of mao of tripe processing technology.
Background technology
Hair tripe, refers to the omasum of ox, also referred to as blinds tripe, is commonly called as Omasum.Hair tripe is divided to two kinds, eats the Omasum that feed is grown up
Jaundice, the Omasum that food crops is grown up of serving as a soldier black.Since 1985, chafing dish started the main food and drink kind as Chongqing,
The market demand of hair tripe starts to increase, and hair tripe is returned through long-distance transport, and freshness cannot be guaranteed, people just pickle hair tripe
At salt hair tripe, reach corrosion-resistant purpose, use or before sales impregnate the processing of hair system with industrial soda again, so that a mao tripe water suction is swollen, are
It is crisp to make mao tripe mouthfeel of tasting, and it is addition formalin and related external application during chafing dish hair tripe hair system that What is more
Disinfectant such as boric acid, potassium permanganate etc. protect crisp fresh-keeping, causes a large amount of harmful poisonous chemical substances of chafing dish hair tripe remaining, has eaten
It is crisp, but harmful to carry out mouthfeel, seriously endangers health, there are serious safety is hidden at safe and healthy aspect
Suffer from.In addition, butchering for ox is also again seasonal, hair tripe is handled not in time, it is difficult to be stored, the market for seriously affecting mao tripe supplies
It answers, if hair tripe sends out system processing, the poor taste of hair tripe with salt hair tripe, common immersion is pickled into.After the completion of hair tripe produces, need
It transports, then can hair tripe be subjected to freezing processing, when seriously affecting the mouthfeel and quality of mao tripe, and transporting, when to ensure
Effect mostly uses air transport, and transportation cost is high, fresh-keeping to extend, and can also increase various preservatives, seriously affect the quality of mao tripe.
Especially white hair tripe is to become white with hydrogen peroxide, brewed three or four talent of formaldehyde.Some illegal retailers are making
It when Water soaking products, is first impregnated with industrial caustic soda, to increase volume and weight, is then proportionally added into formaldehyde, hydrogen peroxide, consolidate body
Product and weight, and keep its holding surface fresh and color and luster.It is full with the brewed hair tripe individual of industrial caustic soda, it is very bright and beautiful, it uses
It is more crisp that formaldehyde can make a mao tripe taste, in good taste.The hair tripe impregnated by these noxious materials is eaten for a long time, it will suffer from gastric ulcer
Etc. diseases, can be carcinogenic when serious.It is more than its due white, and volume is loose, then is steeped with formaldehyde if hair tripe is very white
The hair tripe of hair, is susceptible to hair loss phenomenon, left-hand seat one pinch a mao tripe be easy to it is broken, after heating fast dehydration be hardened, influence mouthfeel
And the health of eater.
Invention content
In view of the above shortcomings of the prior art, the technical problem to be solved by the present invention is to：How to provide one kind can be more
Good so that hair tripe blade is fresh-keeping for a long time, crisp in taste, is not added with any harmful chemical composition so that hair tripe blade
Rinse scald after have crisp mouthfeel, tender, slugging, have voluptuousness and the low hair tripe processing technology of washing shrinkage.
In order to solve the above-mentioned technical problem, present invention employs the following technical solutions：
A kind of mao of tripe processing technology, includes the following steps：
S1, pretreatment：Hair tripe blade is selected, the water for being 50 DEG C -55 DEG C with temperature is cleaned and impregnated 1 hour；
S2, cooking；
S3, immersion：The hair tripe blade that step S2 has been handled is impregnated with pure water；
S4, packaging：It is packed using pure water, pure water accounts for the 30%-40% of gross mass in packaging；
S5, the packaged hair tripe blades of step S4 are carried out to high pressure sterilization, pressure is 500-600 pas, time 10min.
Wherein, in step S2, the cooking includes the following steps：
A1, it cooks for the first time：It is 70 DEG C -80 DEG C to cook water temperature, and digestion time 20-50min, boiling process constantly stirs
It mixes；
A2, by step A1, treated that hair tripe blade is put into cold water cools down, and cooling procedure is stirred continuously；
A3, it cooks for second：It is 80 DEG C -85 DEG C to cook water temperature, while adding edible soda ash, the ratio of water and edible soda ash
It is 1000:10, brew time 30-60min；
A4, third time cook：It is 60 DEG C -65 DEG C to cook water temperature, while it is 9 to add edible soda ash to adjust PH, brew time
For 30-60min.
Above-mentioned processing technology has the advantages that：
1. in step S1, when pretreatment, classify by the size and thickness of hair tripe blade, hair tripe blade is big, thickness A
Class, hair tripe blade are small, thin for B classes；There will be the hair tripe blades of peculiar smell even depilation phenomenon to do waste disposal simultaneously.Utilize 50
DEG C -55 DEG C of water is cleaned, and can be lost hair or feathers to avoid hair tripe blade, is impregnated one hour, can be made using 50 DEG C -55 DEG C of water
Hair tripe Leaf water absorption tenderizes, and improves elasticity, improves eating mouth feel.If long soaking time or temperature are excessively high, can make
Hair tripe blade surface peeling, depilation, hair rises, rot to foul even bacteria breed.
2. in step S3, being impregnated to hair tripe blade with pure water, pure water is few containing minerals, and electrolyte is few, pure
Water can enter in hair tripe blade quickly, be diluted to the edible soda ash in hair tripe blade, reduce the content of edible soda ash, improve
The quality of hair tripe blade.
3. in step S4, packed using pure water, it can be to avoid hair tripe blade water shortage during storage, preferably
The mouthfeel of hair tripe blade is improved, ensures the water content of hair tripe leaf tissue cell.
4. in step S5, after the completion of packaging, using high pressure sterilization, high pressure sterilization can extend the shelf life, and avoid in hair
Preservative is added in tripe blade, is more advantageous to people's health, while high pressure can change a mao mouthfeel for tripe blade so that hair
Tripe blade is crisp in taste.High pressure sterilization can so that cell wall rupture is dead under high pressure for bacterium in packaging bag, and substituting preservative makes
Use Shelf-life.High pressure sterilization can so that fiber in mao tripe blade etc. is further loose under high pressure, and institutional framework is into one
Step tenderizes, and mouthfeel is more preferably more flexible.Chief destructive is non-covalent bond when high pressure acts on food, and is almost to covalent bond
It is inoperative, therefore some substances in food such as amino acid, vitamin, flavor or fragrance matter will not be destroyed, from
And the flavor of food, nutriment can be kept；HIGH PRESSURE TREATMENT can increase susceptibility of the protein food to protease, improve
Digestibility and reduction anaphylaxis；The pressure of pressure processing can uniformly pass to product centre with moment, not by raw material size and shape
The limitation of shape；Extend the food preservation time, avoids or reduces influence of the heat treatment to food additives, energy consumption is low, to environment
It is pollution-free；It can also be used to improve the institutional framework of food or generate novel foodstuff.So using high pressure sterilization, a mao tripe can be extended
Shelf-life, improve mouthfeel.
6. in step A1, cooking for the first time, it is 70 DEG C -80 DEG C to cook water temperature, can make a mao tripe blade sizing, pre- anticreep
Hair, and will not make a mao tripe blade aging, if temperature is less than 70 DEG C, mao tripe blade can be made without legal type, in the later stage
Rinsing can drastically be dehydrated during scalding, and exsiccation is hardened.If temperature is higher than -80 DEG C, processing cost can be increased, and can make a mao tripe
Leaf tissue cellular contraction, mouthfeel aging, without voluptuousness.
7. in step A2, the hair tripe blade cooked to first time cools down, and can go remaining different on hair loss tripe blade
Object so that hair tripe blade more cleans.
8. step A3 is total, second of cooking cooks 80 DEG C -85 DEG C of water temperature, while edible soda ash is added, edible soda ash can be right
The histocyte of hair tripe blade is destroyed so that water rapidly enters a mao tripe blade, carries out tenderization to hair tripe blade so that hair tripe
Fiber in blade quickly absorbs water, and carries out slugging, improves tender and crisp degree, improves mouthfeel.
9. in step A4, third time cooks, it is 60 DEG C -65 DEG C to cook water temperature, while it is 9 to adjust PH so that hair tripe blade
Quickly absorb water the sizing that becomes larger, and avoids the later stage from rinsing boiling hot process and phenomenon of drastically shrinking occurs, water retention is high, in good taste, hair tripe blade group
The water suction of structure rapid expanding is knitted, achievees the purpose that tender and crisp slugging.
To sum up, hair tripe blade cooks, in first time in second cooking, third time boiling process so that hair tripe blade is not
It is disconnected to deacclimatize temperature, it carries out shaping step by step, the inside occurs aging dehydrating phenomena when rinsing boiling hot in the later stage, improves the mouth of hair tripe blade
Sense, while being processed hair tripe blade using above-mentioned processing technology so that hair tripe blade after processing rinse scald after have mouthfeel
Crisp, tender, slugging has voluptuousness and the low effect of washing shrinkage.It using high pressure sterilization, extends the shelf life, improves mouthfeel, avoid simultaneously
The use of other chemical addition agents, the quality of the hair tripe blade of raising.
Specific implementation mode
Part formulation embodiment is set forth below.
Embodiment one：
A kind of mao of tripe processing technology, includes the following steps：
S1, pretreatment：Hair tripe blade is selected, the water for being 50 DEG C with temperature is cleaned and impregnated 1 hour；
A1, it cooks for the first time：It is 70 DEG C to cook water temperature, and digestion time 20min, boiling process is stirred continuously；
A2, by step A1, treated that hair tripe blade is put into cold water cools down, and cooling procedure is stirred continuously；
A3, it cooks for second：It is 80 DEG C to cook water temperature, while adding edible soda ash, and the ratio of water and edible soda ash is
1000:10, brew time 30min；
A4, third time cook：It is 60 DEG C to cook water temperature, while it is 9 to add edible soda ash to adjust PH, and brew time is
30min；
S3, it the hair tripe blade that has handled will be cooked will be impregnated with pure water；
S4, packaging：It is packed using pure water, pure water accounts for the 30% of gross mass in packaging；
S5, the packaged hair tripe blades of step S4 are carried out to high pressure sterilization, pressure is 500 pas, time 10min.
Embodiment two：
A kind of mao of tripe processing technology, includes the following steps：
S1, pretreatment：Hair tripe blade is selected, the water for being 52 DEG C with temperature is cleaned and impregnated 1 hour；
A1, it cooks for the first time：It is 75 DEG C to cook water temperature, and digestion time 30min, boiling process is stirred continuously；
A2, by step A1, treated that hair tripe blade is put into cold water cools down, and cooling procedure is stirred continuously；
A3, it cooks for second：It is 82 DEG C to cook water temperature, while adding edible soda ash, and the ratio of water and edible soda ash is
1000:10, brew time 40min；
A4, third time cook：It is 62 DEG C to cook water temperature, while it is 9 to add edible soda ash to adjust PH, and brew time is
40min；
S3, it the hair tripe blade that has handled will be cooked will be impregnated with pure water；
S4, packaging：It is packed using pure water, pure water accounts for the 35% of gross mass in packaging；
S5, the packaged hair tripe blades of step S4 are carried out to high pressure sterilization, pressure is 550 pas, time 10min.
Embodiment three：
A kind of mao of tripe processing technology, includes the following steps：
S1, pretreatment：Hair tripe blade is selected, the water for being 55 DEG C with temperature is cleaned and impregnated 1 hour；
A1, it cooks for the first time：It is 80 DEG C to cook water temperature, and digestion time 50min, boiling process is stirred continuously；
A2, by step A1, treated that hair tripe blade is put into cold water cools down, and cooling procedure is stirred continuously；
A3, it cooks for second：It is 85 DEG C to cook water temperature, while adding edible soda ash, and the ratio of water and edible soda ash is
1000:10, brew time 60min；
A4, third time cook：It is 65 DEG C to cook water temperature, while it is 9 to add edible soda ash to adjust PH, and brew time is
60min；
S3, it the hair tripe blade that has handled will be cooked will be impregnated with pure water；
S4, packaging：It is packed using pure water, pure water accounts for the 40% of gross mass in packaging；
S5, the packaged hair tripe blades of step S4 are carried out to high pressure sterilization, pressure is 600 pas, time 10min.
Finally it should be noted that：The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
Present invention has been described in detail with reference to the aforementioned embodiments, it will be understood by those of ordinary skill in the art that；It still may be used
To modify to the technical solution recorded in previous embodiment, either which part or all technical features are equal
It replaces；And these modifications or replacements, the model for technical solution of the embodiment of the present invention that it does not separate the essence of the corresponding technical solution
It encloses, should all cover in the claim of the present invention and the range of specification.
Claims (2)
1. a kind of mao of tripe processing technology, which is characterized in that include the following steps：
S1, pretreatment：Hair tripe blade is selected, the water for being 50 DEG C -55 DEG C with temperature is cleaned and impregnated 1 hour；
S2, cooking；
S3, immersion：The hair tripe blade that step S2 has been handled is impregnated with pure water；
S4, packaging：It is packed using pure water, pure water accounts for the 30%-40% of gross mass in packaging；
S5, the packaged hair tripe blades of step S4 are carried out to high pressure sterilization, pressure is 500-600 pas, time 10min.
2. as described in claim 1 mao of tripe processing technology, which is characterized in that in step S2, the cooking includes the following steps：
A1, it cooks for the first time：It is 70 DEG C -80 DEG C to cook water temperature, and digestion time 20-50min, boiling process is stirred continuously；
A2, by step A1, treated that hair tripe blade is put into cold water cools down, and cooling procedure is stirred continuously；
A3, it cooks for second：It is 80 DEG C -85 DEG C to cook water temperature, while adding edible soda ash, and the ratio of water and edible soda ash is
1000:10, brew time 30-60min；
A4, third time cook：It is 60 DEG C -65 DEG C to cook water temperature, while it is 9 to add edible soda ash to adjust PH, brew time 30-
60min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810480780.2A CN108651863A (en) | 2018-05-18 | 2018-05-18 | A kind of mao of tripe processing technology |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810480780.2A CN108651863A (en) | 2018-05-18 | 2018-05-18 | A kind of mao of tripe processing technology |
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| CN108651863A true CN108651863A (en) | 2018-10-16 |
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| CN201810480780.2A Pending CN108651863A (en) | 2018-05-18 | 2018-05-18 | A kind of mao of tripe processing technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447702A (en) * | 2019-07-18 | 2019-11-15 | 重庆德庄农产品开发有限公司 | A method of extension is risen the scared tripe shelf-life |
| CN112425733A (en) * | 2020-11-13 | 2021-03-02 | 重庆琳耕科技有限公司 | Animal viscera foaming preparation, preparation method thereof, foaming method of mao tripe and application |
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| CN103340422A (en) * | 2013-07-30 | 2013-10-09 | 重庆工商大学 | Method for immersing beef omasum |
| CN103637152A (en) * | 2013-12-03 | 2014-03-19 | 江西百草园实业有限公司 | Disposable health-care three-fresh-ingredient hotpot condiment and production method thereof |
| CN104522696A (en) * | 2014-11-11 | 2015-04-22 | 重庆德庄实业（集团）有限公司 | A preparing process of bagged pawpaw cattle stomach suitable for quantitative processing and used for scalding in hot water in a chafing dish |
| CN106213259A (en) * | 2016-05-27 | 2016-12-14 | 烟台问天阁生物科技有限公司 | Zero adds that Stichopus japonicus is fresh boils technique |
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| CN103340422A (en) * | 2013-07-30 | 2013-10-09 | 重庆工商大学 | Method for immersing beef omasum |
| CN103637152A (en) * | 2013-12-03 | 2014-03-19 | 江西百草园实业有限公司 | Disposable health-care three-fresh-ingredient hotpot condiment and production method thereof |
| CN104522696A (en) * | 2014-11-11 | 2015-04-22 | 重庆德庄实业（集团）有限公司 | A preparing process of bagged pawpaw cattle stomach suitable for quantitative processing and used for scalding in hot water in a chafing dish |
| CN106213259A (en) * | 2016-05-27 | 2016-12-14 | 烟台问天阁生物科技有限公司 | Zero adds that Stichopus japonicus is fresh boils technique |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447702A (en) * | 2019-07-18 | 2019-11-15 | 重庆德庄农产品开发有限公司 | A method of extension is risen the scared tripe shelf-life |
| CN112425733A (en) * | 2020-11-13 | 2021-03-02 | 重庆琳耕科技有限公司 | Animal viscera foaming preparation, preparation method thereof, foaming method of mao tripe and application |
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Application publication date: 20181016 |